Hatch Calabacita Tostadas borrow from traditional “calabacitas” — a nutritious combination of zucchini squash, corn and onion. Perfect for vegetarians or for those looking for a less caloric version of comfort food. Instead of eating them flat, try folding or rolling them and call them tacos!
Ingredients
Calabacita Tostadas
- 1 Tbsp. olive oil
- ½ medium onion sliced
- ½ tsp. granulated garlic
- tsp. BUENO® Ground Cumin
- ½ tsp. salt
- 1 small zucchini half moon slices
- 1 cup frozen corn
- 1/3 cup water
- 1 doz. BUENO® Corn Tortillas
- 1/4 cup peanut oil for frying
- Salsa Ranchera See recipe below
- 1/3 cup low fat Monterey jack
Hatch Salsa Ranchera
- 1 small onion diced
- ½- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile thawed in microwave
- 2 small tomatoes chopped
- 1/3 cup water
- ¼ bunch cilantro chopped
- 1 Tbsp. lime juice
Servings: 4 oz. Servings
Units:
Instructions
Calabacita Tostadas
- Prepare Hatch Salsa Ranchera. Set aside.
- In a sauté pan, heat 1 Tbsp. olive oil over medium heat.
- Sauté onions until lightly carmelized, about 3 minutes.
- Add garlic, cumin and salt. Cook about 3 minutes.
- Add zucchini and cook about 2 minutes.
- Add corn and water and cook about 3 minutes.
- In a separate saute pan, heat 1/4 cup peanut oil over medium heat. Lightly fry corn tortillas one at a time. Place on paper towels to absorb excess oil.
- Top each tortilla with calabacita fill. Top with salsa and cheese. Repeat for each serving. Roll, fold or eat flat.
Hatch Salsa Ranchera
- Cook onion, green chile and tomato over medium heat.
- Add water and simmer until most of the water is absorbed and onion is transparent.
- Once cooked, add in remaining ingredients.
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